Just when you got used to quinoa, there’s another new gluten-free grain out there to try, kaniwa. This South American grain was cultivated by the Aztec. It’s high in protein and minerals. It cooks very quickly like quinoa and has a very fine texture to it. It’s a dark brown color when cooked. I liked it more than quinoa – it’s nuttier and tastes a bit like wild rice to me. I served  it with a saucy chicken dish (chicken breasts cooked with apples and Dijon mustard and a little cream and chicken broth). It worked well as a base for the dish. I’ll definitely be making more of this.